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These Easter Sugar Cookies are colorful, festive, and a blast to make and eat. Two sugar cookies stuffed with buttercream frosting are simply irresistible!

easter sugar cookies stacked on a white plate

Easter is hopping around the corner, and what better way to celebrate than with a batch of homemade Easter Sugar Cookies? We make these every year at our house, and Lily is always so excited when it’s time!

Whether you’re hosting an Easter Sunday gathering or simply want to indulge in some baking fun, these cookies are sure to add sweetness to your springtime festivities.

Imagine soft, chewy cookies, each bite bursting with the flavors of vanilla and butter, topped with a creamy, dreamy frosting – that’s what we’re aiming for today!

Baking Easter Sugar Cookies is all about creativity, from choosing the pastel colors to deciding on the shapes.

This is one of those recipes that I get Lily involved with, every time. Not only are these Easter treats easy to make, but they’re also colorful. A perfect kid combo!

It’s a great way to welcome spring, spending time in the kitchen creating delicious treats that everyone will love.

So, let’s roll up our sleeves and dive into the world of Easter Sugar Cookies magic!

Some of our other favorite cookie recipes we have on our site include: Light and Buttery Potato Chip Cookies Recipe, Fudgy Oreo Brownies Cookies Recipe, and The Best Chocolate Chunk Cookies Recipe.

overhead image of easter sugar cookies on a white plate

WHY THIS RECIPE WORKS:

  1. Easy Recipe: With simple ingredients and easy-to-follow steps, these Easter cookies come together in no time.
  2. Fun & Festive: Perfect for Easter egg hunts and holiday gatherings, these cookies are a hit with both kids and adults.
  3. Deliciously Soft & Chewy: These chewy sugar cookies strike the perfect balance between softness and chewiness.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Softened butter
  • Granulated sugar
  • Large egg
  • Vanilla extract
  • Gel food coloring (pink, blue, yellow, green)
  • Powdered sugar for frosting
  • More vanilla extract for the frosting
ingredients needed for easter sugar cookies

HOW TO MAKE EASTER SUGAR COOKIES:

  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt and set aside.
  3. In a large bowl, beat the butter and sugar with a hand mixer until light and fluffy.
  4. Add in the egg and vanilla extract and mix to combine.
  5. Add in the dry ingredients to the wet ingredients slowly, about 1 cup at a time. Beat using a hand mixer to mix.
collage of images showing how to make the dough for easter sugar cookies
  1. Divide the dough into 4 bowls, add about 2-3 drops of the food coloring to each one, 2-3 drops of pink in one bowl, 2-3 drops of blue in another bowl, etc. 
  2. I used clean beaters and used the hand mixer once again to combine the cookie dough with the food coloring. Just make sure to wash them each time before mixing each color.
  3. Scoop about 1 tablespoon of dough, roll into a ball, and place on the prepared cookie sheet, leaving about 1 1/2 inches apart from each dough ball.
  4. Bake in the preheated oven for 7-8 minutes or until the edges are slightly getting brown. Let them cool for a few minutes before transferring them to a wire rack to cool completely.
  5. While the cookies cool, make the buttercream frosting. In a large bowl add 2 sticks of butter and 2 cups of powdered sugar and beat together using a hand mixer.
  6. Add the other 2 cups of powdered sugar and mix again. Add in the vanilla extract and salt, and beat until it’s a pale color and fluffy, about 3 minutes. 
  7. Once the cookies are completely cool, add the buttercream to a zip lock bag and cut a small piece of the tip-off, pipe the buttercream on the bottom of one cookie and then take another cookie and place it on top and slightly press down so it sticks and makes a sandwich.
  8. Repeat with all the other colors of cookies and then serve and enjoy! 
collage of images showing the last steps of how to make easter sugar cookies

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Gel food coloring is ideal for achieving bright, pastel colors without altering the dough’s consistency.

It’s a great way to level up this simple sugar cookie recipe.

These are my favorite gel food coloring: https://amzn.to/4bQugGP

Yes! Whether it’s cream cheese frosting, vanilla buttercream, or simple icing, feel free to use your favorite.

Nothing says you absolutely have to follow the original recipe.

easter sugar cookies sandwiches on a white plate

Absolutely!

The key factor here would just be the color. Pick your gel coloring to fit whatever holiday you’ve got in mind!

You got it! This is a great list to get you started. Let me know in the comments if you use any of them!

  • Add almond extract alongside vanilla for a hint of nutty flavor.
  • Press chocolate eggs into the center for a sweet Easter surprise.
  • Top with colorful sprinkles or polka dots using a piping bag.
  • Swirl different colored doughs together for a marbled effect.
  • Decorate with homemade royal icing for detailed designs.
  • Sprinkle crushed Cadbury eggs on top for extra chocolatey goodness.
  • Use cookie stamps for fun patterns.
  • Add lemon zest to the dough for a fresh, citrusy twist.
  • Mix in mini chocolate chips for a chocolatey bite.

As always, I’ve got a great list of subs here. Take your pick!

  • Gluten-free flour can be used for those with dietary restrictions.
  • For a dairy-free version, swap butter with coconut oil.
  • Coconut sugar can be an alternative to granulated sugar for a deeper flavor.
  • Soy or almond milk can replace whole milk in the frosting if needed.
  • Natural food dyes are a healthier option for coloring.
stacked easter sugar cookies on serving plate

HOW TO STORE:

Room Temp: Keep in an airtight container, with parchment paper between layers, for up to 1 week.

Freezer: Freeze the dough or baked, unfrosted cookies for longer storage, up to 3 months.

Frosted cookies freeze well for 3 months as well.

DANA’S TIPS AND TRICKS:

  • Chill the dough for at least 30 minutes to make handling easier.
  • Bake cookies on a prepared baking sheet lined with parchment paper for easy removal and cleanup.
  • Let cookies cool on a wire rack before frosting to prevent melting.
  • Get creative with frosting and decorations – this is where the fun really begins!
a hand holding up easter sugar cookies with a bite taken out

With their chewy texture, delicious taste, and vibrant colors, these Easter Sugar Cookies are sure to become a part of your Easter tradition.

Whether you’re making them for an Easter Sunday feast, as adorable gifts, or just because, these cookies are a wonderful way to spread joy and sweetness.

Happy baking, and may your Easter be filled with all the happiness and cookies your heart desires!

If you’ve tried these EASTER SUGAR COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

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4 from 3 votes

Easter Sugar Cookies (Sandwich Cookies Recipe)

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 10 minutes
These Easter Sugar Cookies are colorful, festive, and a blast to make and eat. Two sugar cookies stuffed with buttercream frosting are simply irresistible!
Servings 12 servings

Equipment

  • gel food coloring

Ingredients
  

For the buttercream filling

Instructions

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • In a medium bowl, stir together the flour, baking soda, baking powder, and salt and set aside.
    2 & 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
  • In a large bowl, beat the butter and sugar with a hand mixer until light and fluffy.
    1 cup unsalted butter, 1 & 1/2 cups granulated ugar
  • Add in the egg and vanilla extract and mix to combine.
    1 large egg, 1 & 1/2 teaspoons vanilla extract
  • Add in the dry ingredients to the wet ingredients slowly, about 1 cup at a time. Beat using a hand mixer to mix.
  • Divide the dough into 4 bowls, add about 2-3 drops of the food coloring to each one, 2-3 drops of pink in one bowl, 2-3 drops of blue in another bowl, etc.
    gel food coloring
  • I used clean beaters and used the hand mixer once again to combine the cookie dough with the food coloring. Just make sure to wash them each time before mixing each color.
  • Scoop about 1 tablespoon of dough, roll into a ball, and place on the prepared cookie sheet, leaving about 1 1/2 inches apart from each dough ball.
  • Bake in the preheated oven for 7-8 minutes or until the edges are slightly getting brown. Let them cool for a few minutes before transferring them to a wire rack to cool completely.
  • While the cookies cool, make the buttercream frosting. In a large bowl add 2 sticks of butter and 2 cups of powdered sugar and beat together using a hand mixer.
    1 cup unsalted butter, 4 cups powdered sugar
  • Add the other 2 cups of powdered sugar and mix again. Add in the vanilla extract and salt, and beat until it’s a pale color and fluffy, about 3 minutes.
    1 teaspoon vanilla extract
  • Once the cookies are completely cool, add the buttercream to a zip lock bag and cut a small piece of the tip-off, pipe the buttercream on the bottom of one cookie and then take another cookie and place it on top and slightly press down so it sticks and makes a sandwich.
  • Repeat with all the other colors of cookies and then serve and enjoy!

Notes

  • Chill the dough for at least 30 minutes to make handling easier.
  • Bake cookies on a prepared baking sheet lined with parchment paper for easy removal and cleanup.
  • Let cookies cool on a wire rack before frosting to prevent melting.
  • Get creative with frosting and decorations – this is where the fun really begins!

Nutrition

Calories: 714kcal | Carbohydrates: 107g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 200mg | Potassium: 65mg | Fiber: 1g | Sugar: 84g | Vitamin A: 968IU | Calcium: 24mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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4 from 3 votes (1 rating without comment)

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3 Comments

  1. 5 stars
    I enjoy receiving all your recipes, whether I make them or not. I really enju that you recognize each recipe is individual. My mother worked as a sous-chef and chef for many years, plus feeding an ever growing number of children grandchildren etc on what seemed like pennies. She had two firm rules all of us cooks still follow: You eat with your eyes 1st, ut better kook good, and the first time, follow the recipe. After that, have fun!

  2. 2 stars
    After adding 2 c of flour, the dough was so stiff, there was no way I could work in another 3/4 c, so I didn’t add it in. The consistency is similar to other sugar cookie dough I’ve made, so I wasn’t too worried. I tried making 1 teaspoon sized cookies, but well before 8 minutes, they were scorched (I double checked the oven temperature with a thermometer so it was definitely at 350). I scaled up the size to 1 tablespoon and at 8 minutes, they were done, but crispy with brown edges. I kept experimenting with each batch & eventually nailed it down to 1 T dough at 350 for 7 minutes … and that meant the last 3 sandwich cookies were perfect. The buttercream frosting was another mystery … again, once I added 3 cups of powdered sugar, it was incredibly stiff, just sticking to the beater, so I stopped before adding 3 more cups and just added the vanilla. The cookies are pretty & edible, but I don’t think I’ll ever make them again.

  3. Thanks for the feedback, I’m going to review and adjust if needed!

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